I picked up 6# of pork belly cut into roughly 2" square 10" long pieces.
Besides bacon or burnt ends, which I make regularly, what's your favorite way to cook belly?
Looking for something braised-tender, juicy, not too many ingredients.
I've already vac packed in 2# packages. Thinking sous vide is one way to get the tender, juicy taken care of, but still need to add the flavor and sear.
What sayeth the Brethren?
Besides bacon or burnt ends, which I make regularly, what's your favorite way to cook belly?
Looking for something braised-tender, juicy, not too many ingredients.
I've already vac packed in 2# packages. Thinking sous vide is one way to get the tender, juicy taken care of, but still need to add the flavor and sear.
What sayeth the Brethren?